Balsamic Glazed Chicken with Feta & Grilled Zucchini

Balsamic Glazed Chicken with Feta & Grilled Zucchini

Ingredients:

For the Chicken:

2–4 boneless, skinless chicken breasts

Salt & pepper to taste

1 tbsp olive oil

1/3 cup balsamic vinegar

2 tbsp honey or brown sugar

2 garlic cloves, minced

1 tsp Dijon mustard (optional)

1/4 cup crumbled feta cheese

Fresh basil or parsley for garnish (optional)

For the Grilled Zucchini:

2 medium zucchinis, sliced lengthwise (about 1/4-inch thick)

1 tbsp olive oil

Salt & pepper to taste

Optional: a pinch of red pepper flakes or a sprinkle of grated Parmesan

Instructions:

1. Prepare the Balsamic Glaze:

In a small saucepan, combine balsamic vinegar, honey (or brown sugar), minced garlic, and Dijon mustard.

Bring to a simmer over medium heat and cook until thickened, about 6–8 minutes. Stir occasionally. Set aside

2. Cook the Chicken:

Season chicken breasts with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Sear chicken for 5–6 minutes per side (depending on thickness), or until cooked through and golden brown.

In the final 2 minutes of cooking, pour the balsamic glaze over the chicken. Turn the chicken to coat.

3. Grill the Zucchini:

While the chicken cooks, brush zucchini slices with olive oil and season with salt, pepper, and red pepper flakes if using.

Grill on a grill pan or outdoor grill over medium-high heat for 3–4 minutes per side, until tender and nicely charred.

4. Assemble & Serve:

Plate the glazed chicken and sprinkle with crumbled feta and chopped herbs.

Serve alongside the grilled zucchini. Add a drizzle of remaining glaze over everything if desired. Tips:

Add cherry tomatoes or roasted red peppers for color and extra flavor.

Swap chicken for tofu or portobello mushrooms for a vegetarian version